Raw carrot refrigerator cake recipe

This raw carrot cake recipe strangely mimics the texture of cooked carrot cake - without the need for dehydrating. Just throw the ingredients in the food processor, form into a cake shape, ice with your preferred icing and pop into the fridge.

Icing ingredients:

Recipe Directions

1. Place carrots in food processor by themselves. Process them very briefly - just to reduce them to littler chunks - about the size of pieces of popped popcorn. Leave carrots in food processor.

2. Now add all cake ingredients into food processor. Process briefly and slowly, stopping to monitor the process. You want to get the texture seen in the above pictures - you want to be able to see small chunks of carrots, walnuts, etc. Do not over-process!

3. Press cake down into a cake pan or square baking dish. Alternatively, you can shape the raw carrot cake mixture into a "cake" shape on a plate using your hands.

4. Place all icing ingredients into a high-speed blender and blend until smooth.

5. Ice cake.

6. Refrigerate this raw carrot cake recipe for at least two hours. The cake and the icing will both harden up a bit in the fridge.

The Rawtarian's Thoughts

This raw carrot cake recipe strangely mimics the texture of cooked carrot cake - without the need for dehydrating. Just throw the ingredients in the food processor, form into a cake shape, ice with your preferred icing and pop into the fridge.

Depending on how you'd like to use your cake, you can press the cake mixture down into a cake pan, or you can mold it into a cake shape on a plate using your hands.

This recipe keeps surprisingly well - for 4 days or so. You can make this in advance and it holds its shape and does not get soggy (provided that you did not overprocess the cake).

This raw carrot cake recipe should always be kept in the fridge.

No dehydrator required for this recipe! (However, if you want a dehydrated raw carrot cake recipe for some reason, I do have a completely different dehydrated raw carrot cake recipe right here.)

Comments and Reviews

Top voted

OMG! I just made this and it is devine! And that's without even waiting for them to 'set' for 2hrs in the fridge first! Straight from the processor bowl, the mixture is YUMMY!! Thank you so much, this is by far my fav raw website!!!

Hello there :) Can I use unsalted, roasted sunflower seeds instead of raw sunflower seeds? Can I use coconut nectar instead of honey? If I can, will it taste just as good? Please respond quickly. I plan to make this today to stun my non vegan fam. Thank you so much :)

1. Can I use unsalted, roasted sunflower seeds instead of raw sunflower seeds? (Yes, particularly because they are such a small amount in this recipe. It shouldn't affect that taste much at all.)

2. Can I use coconut nectar instead of honey? (I've never used it, but I imagine it will be totally fine.)

3. Will it taste just as good? (You might want to adjust the sweetness slightly, otherwise, yes, it will be fine! I am not sure if coconut nectar is less sweet or similarly sweet than honey. Honey is pretty sweet though, so you might want to go a little heavier on the sweetness.)

Thank you so much for the quick response. The cake tastes really good. The longer it is stored in the fridge, the sweeter it tastes :) Thank-you for sharing. I am trying to decide which recipe is next. Any recommendations? What is your favorite #1 recipe, hands down?

Thank you for everything again. My non-vegan sister was so shocked that this tasted really good to her. I am not a ranch person, but I will try the brownies with possibly the icing (I trust you that it is perfect on its own). If only honey was vegan...:/ I have loads of walnuts. So will use those instead of pecans. Hopefully, I will not taste much of a difference.:)

Love all your recipes!! Thanks. However, please HELP with this RawCarrot Cake one. I wanted to make it into bars but the cake doesn't hold its shape…………….What could I add that would bind it more and hold its shape more?
I tried adding extra Nut Butter and dates and omitted the raisins. I wasn't going to add the icing on the top

Hi Mich! Did you make a few tweaks that might have impacted the consistency? Generally, if made as written and not holding together, it might not have been processed enough. Also, if it is refrigerated for a number of hours it’ll solidify a bit. Hope this helps!

Laura G's Review

Raw carrot refrigerator cake recipe

5

5 out of 5

So good!! Great texture & not too sweet. Thank you so much Laura-Jane for another wonderful recipe! I check back often and love how you use everyday, easy to locate ingredients to create such mouth watering recipes!

This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!

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